If you’re looking for a fun and satisfying way to serve chicken, these crispy Homemade Chicken Nuggets hit the spot. They’re oven-baked or air-fried until golden, coated in cheesy parmesan breadcrumbs, and paired with flavorful dips for the ultimate homemade treat.

These aren’t just for kids either—though little hands will certainly approve. Whether you’re hosting friends, packing lunches, or planning a cozy dinner, these nuggets are a crowd-pleaser that feel just as indulgent as takeout but are way fresher and healthier.
Why You’ll Love These Homemade Chicken Nuggets
- Oven-baked or air-fried for less oil and mess
- Crunchy, golden crust with a cheesy twist
- Family-friendly and freezer-friendly
- Simple ingredients, easy steps
Ingredients You’ll Need
- Chicken breasts – Boneless, skinless, and cut into nugget-sized pieces.
- Greek yogurt – Acts as a “glue” to hold the coating on. Thick Greek yogurt works best.
- Panko breadcrumbs – Extra crispy texture. You can use regular breadcrumbs too.
- Parmesan cheese – Freshly grated adds flavor and helps crisp up the coating.
- Paprika – Smoked or sweet adds a gentle warmth. For extra kick, try cayenne.
- Garlic powder – For depth of flavor.
- Salt & black pepper – Season to taste.
- Oil – Olive, vegetable, or sunflower for drizzling or spraying over the nuggets.
For the Dips
- Honey Mustard – Greek yogurt, runny honey, and wholegrain mustard.
- Sweet Chilli Mayo – Just sweet chilli sauce and mayo mixed together.

Step-by-Step Instructions
Prep the Chicken
Cut chicken breasts into bite-sized pieces. Scissors work great for speed and consistency.
Coat with Yogurt
Toss chicken in Greek yogurt until evenly coated. You can do this in a bowl or use a Tupperware container with a tight lid—just shake it up for easy, mess-free coating.
Make the Breadcrumb Mixture
In another bowl, mix together Panko breadcrumbs, grated parmesan, paprika, garlic powder, salt, and pepper.
Bread the Nuggets
Dip each yogurt-coated chicken piece into the breadcrumb mixture and coat thoroughly. Or add the breadcrumb mix to your Tupperware and shake again!
Bake or Air Fry
Place nuggets on a lined baking tray. Drizzle or spray lightly with oil.
– Bake at 220°C (425°F) for about 20 minutes, or until golden and cooked through.
– For air fryer: Cook at the same temperature for about 15 minutes, checking halfway.
Make the Dips
Mix the honey mustard and sweet chilli mayo in separate bowls while the nuggets bake.
Tips for Perfect Nuggets
- Don’t overcrowd your baking tray or air fryer basket—this keeps the coating crispy.
- Use a spray bottle for oil if you have one—it gives even coverage and a better crunch.
- Parmesan cheese straight from the block melts and crisps better than pre-shredded.
Make-Ahead & Storage Tips
To refrigerate:
Store cooked nuggets in an airtight container for up to 3 days. Reheat in the oven or air fryer to keep them crispy.
To freeze:
Lay cooked and cooled nuggets on a tray and freeze for 1–2 hours. Transfer to a freezer-safe bag or container. Reheat straight from frozen at 180°C (350°F) until hot and crispy.
Serving Ideas
- Family Dinner: Pair with oven chips, salad, or baked beans.
- Lunch Wraps: Toss a few into a tortilla with lettuce and sauce.
- Buffet Style: Serve with multiple dips and other finger foods for a party spread.
- Picnic or Lunchbox: Cold nuggets travel well and are just as tasty on the go.

FAQs
How many does this serve?
Using 4 chicken breasts usually yields enough for 4 people, depending on nugget size.
Can I fry these instead?
Absolutely. Shallow-fry them in a bit of oil until golden and cooked through. Just note it will be messier than baking or air frying.
What if I only have natural yogurt?
It works, but it’s a little runnier. Use slightly less to prevent the coating from becoming too wet.
Final Thoughts
Homemade chicken nuggets are one of those magical meals that feel like a treat, but you control the ingredients. Once you try these crunchy, cheesy bites with a side of homemade dip, you’ll never look at the frozen box the same way again. Batch cook, freeze, and reheat for easy meals whenever cravings hit—because nuggets this good shouldn’t be limited to takeout nights.
Homemade Chicken Nuggets

Golden, cheesy, and irresistibly crispy—these homemade chicken nuggets are everything you love about fast food, but made right in your kitchen with no deep fryer in sight.
Ingredients
- 50 g panko breadcrumbs
- 30 g grated parmesan
- Olive oil
- 100 g mayonnaise
- 5 teaspoons sweet chilli sauce
- 50 g Greek yoghurt
- 1 teaspoon wholegrain mustard
- 2 teaspoons garlic powder
- Salt and pepper to taste
- 2 teaspoons paprika
- 75 g Greek yoghurt
- 3 teaspoons runny honey
- 4 skinless, boneless chicken breasts
Instructions
- Preheat your oven to 220C or 425F. Line a baking tray with parchment paper.
- Cut the chicken into even, bite-sized pieces. Kitchen scissors make this job quick and clean. Toss the chicken in a bowl with the Greek yoghurt and make sure each piece is nicely coated.
- In a separate bowl, combine the panko breadcrumbs, parmesan, paprika, garlic powder, salt, and pepper. Mix until evenly blended.
- Take each yoghurt-coated chicken piece and roll it in the breadcrumb mixture, pressing lightly so it sticks well. Set them spaced apart on your baking tray. If you're doing a big batch, you may need two trays.
- Drizzle a little olive oil over the nuggets or give them a quick spritz with oil spray. This step really helps them crisp up in the oven.
- Bake for about 20 minutes, or until they’re golden and cooked through. You may need a few extra minutes depending on your oven.
- While the nuggets are baking, stir together the ingredients for your dips in two small bowls. They come together in seconds and make the meal feel complete.
To Cook in the Air Fryer
- Place the nuggets in a single layer in your air fryer basket. Depending on its size, you might need to work in batches so they’re not overcrowded.
- Air fry at 200C or 400F for 15 minutes. For extra crispiness, add another minute or two—but check at 15 minutes first. Use a thermometer if you want to be sure they’re fully cooked.
To Serve
- Pile the nuggets onto a plate and serve with both dips on the side. These are great hot out of the oven, and just as good cooled slightly for little hands at the table.
Notes
- Thick Greek yoghurt works best because it helps the breadcrumb coating stick better. Panko breadcrumbs give the nuggets that extra crunch, but regular or homemade breadcrumbs will also do the trick. If you want to switch up the seasoning, try smoked paprika or even a pinch of cayenne for a little heat.
- These nuggets freeze really well too. Once they’ve cooled down, lay them flat on a tray and freeze for an hour or so, then transfer to a freezer bag. You can pull out just what you need later—super handy for busy nights.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 538Total Fat 30gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 22gCholesterol 121mgSodium 588mgCarbohydrates 22gFiber 1gSugar 11gProtein 43g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.